An alcoholic winter warmer: sloe gin done the slow way!

Home made Sloe gin (the alcohol content in this recipe is about 25%) is unlikely to be viewed as a key weapon in the arsenal of the self-sufficient gardener, forager or bush-crafter. I will assure you that sipping a dram of the purple stuff, and regaining the sensation in your fingers and toes on . . . → Read More: An alcoholic winter warmer: sloe gin done the slow way!

Dryad’s saddle: an underrated edible bracket fungus

Dryad's saddle mushroom on a decidious wood stump. Something has been nibbling on this one!

I really like the name “Dryad’s” saddle (Polyporus squamosus) mushroom. Dryad’s are small mystical woodland nymphs from Greek mythology, and these apparently fit perfectly on this fungus. Seeing these tasty mushrooms immediately conjures up images of these shy . . . → Read More: Dryad’s saddle: an underrated edible bracket fungus

Turning blackberries into preserves without added pectin

It’s that time of the year when blackberries ripen in abundance. They grow nearly everywhere, are free, and packed full of vitamin C. Blackberries are also particularly high in other antioxidants, due to their dense content of polyphenolic compounds, and are one of the “classics” at the top of the list of fruits able . . . → Read More: Turning blackberries into preserves without added pectin

Chicken of the woods – an edible shelf fungus that freezes well

Chicken of the woods – wild mushroom

Chicken of the woods is the unmistakable sulfur yellow shelf fungus, and its flavor and structure is really is reminiscent of cooked chicken (if you avoid old, woody specimens). A collector of edible mushrooms must always  be 100% sure they can correctly identify a wild  fungi . . . → Read More: Chicken of the woods – an edible shelf fungus that freezes well

May 2017
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